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Northeast Pig-Killing Dish Home Cooking Restaurant (Xiwu Road Branch)

东北菜 · ⭐ 4.4

Unit 2, No. 137, Shandong Road, Room 103

Dishes

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  Three Fresh Ingredients Stir-Fry

  Dì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
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  Chicken with Wide Vermicelli and Mushrooms Stew

  Chicken with wide vermicelli and mushrooms stew is a dish made with chicken, wide vermicelli, and mushrooms, cooked by stewing. It has a delicious taste and rich broth.
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  Sichuan White Meat and Blood Sausage

  A traditional Sichuan dish made with pork skin, belly pork, and pig blood, simmered together for a rich, savory flavor.
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  Dry-Fried Boneless Pork

  Dry-fried boneless pork is a Chinese dish made with pork leg meat, deboned and stir-fried with oil. The meat is tender and crispy, usually seasoned with chili peppers and Sichuan peppercorns, giving it a spicy flavor.
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  Cold Noodle Salad

  Lapi is a cold dish made primarily from starch ingredients like mung bean or sweet potato starch, steamed into thin sheets and cut into细条. Served with shredded cucumber, carrot, and bean sprouts, dressed with a flavorful sauce.
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  Pork Killing Dish

  Slaughterhouse dish, primarily made with fresh pork, typically paired with pig blood and offal, then stewed. The dish retains the original flavor of the pork, with a rich broth and tender meat, complemented by various pork parts for a nutritious meal.
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  Stir-Fried Pork Strips

  Stir-fried Pork Segments is a traditional dish primarily made with pork. To prepare it, pork is cut into segments, marinated to absorb flavor, then deep-fried until golden and crispy. Finally, it is quickly stir-fried with a seasoned sauce to evenly coat the pork segments.
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  Minced Pork Braised Eggplant

  A classic Chinese home-style dish featuring eggplant and minced pork, slow-cooked until tender and flavorful.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Garlic Pork Sausage

  Suan ni xue chang is a dish made primarily from pig blood and intestines. Fresh pig blood is filled into clean pork intestines, boiled until done, sliced, and served with a prepared garlic sauce. Proper heat control ensures a tender texture.
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  Sour Cabbage Dumplings

  Sour cabbage dumplings are filled with a mixture of sour cabbage and pork. The cabbage is finely chopped and combined with minced pork, seasoned, then wrapped in dumpling wrappers. When boiled, the dumplings have thin skins and generous fillings, where the tangy flavor of the sour cabbage blends harmoniously with the savory aroma of the pork, creating a uniquely delicious taste.
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  Sweet and Sour Pork

  Guobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
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  Braised Fish Dumplings

  Braised fish dumplings are made primarily from fresh mackerel meat, combined with flour and other ingredients. The mackerel is minced and mixed with seasonings such as scallion and ginger to form the filling, which is then wrapped in dumpling wrappers and boiled until ready to serve.

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